Print

Pioneer Woman Jalapeño Corn Casserole

Pioneer Woman Jalapeño Corn Casserole - recipe card
Print Recipe

A creamy, cheesy corn casserole with a spicy kick from fresh jalapeños, baked to golden perfection. The combination of sweet corn, rich cream cheese, and melty cheddar creates a comforting side dish, while the jalapeños add a bright, savory heat that balances the richness.

Ingredients

Scale
  • 2 tablespoons unsalted butter, melted, plus more for greasing dish (for 8×8-inch baking dish)
  • 2 cups frozen corn kernels (about 10 oz), thawed and patted dry
  • 1/2 cup full-fat cream cheese, softened to room temperature
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 fresh jalapeños, stems removed, seeded if desired, finely diced (about 1/4 cup)
  • 1/2 cup sharp cheddar cheese, shredded (about 2 oz), divided: 1/3 cup for mixing, 2 tablespoons for topping
  • 1 tablespoon fresh chives, snipped (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly butter an 8×8-inch baking dish or spray with nonstick cooking spray; set aside. This ensures the casserole releases cleanly and the edges brown evenly.
  2. In a large mixing bowl, combine the melted butter, softened cream cheese, sour cream, whole milk, and beaten egg. Whisk until the mixture is completely smooth and homogenous — lumps in the cream cheese will lead to an uneven texture. The mixture should look like a thick, glossy batter.
  3. Add the yellow cornmeal, all-purpose flour, sugar, kosher salt, and black pepper to the wet mixture. Whisk gently until just combined; do not overmix or the cornmeal can become tough. The batter should be slightly thick but pourable.
  4. Fold in the thawed and dried corn kernels, diced jalapeños, and 1/3 cup of the shredded cheddar cheese. Stir with a spatula until evenly distributed — ensure the jalapeño pieces are dispersed throughout to avoid spicy pockets. The batter will look chunky from the corn.
  5. Pour the batter into the prepared baking dish and spread it into an even layer with the spatula. Sprinkle the remaining 2 tablespoons of cheddar cheese evenly over the top. This creates a browned, bubbly crust during baking.
  6. Place the dish on the middle rack of the preheated oven and bake for 30 to 35 minutes. The casserole is done when the top is golden brown, the edges are pulling away from the dish slightly, and a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The center should feel firm to a light touch.
  7. Remove from the oven and let the casserole rest on a wire rack for 5 to 10 minutes. This cooling period allows the custard to set so slices hold their shape when served. Garnish with snipped fresh chives just before serving, if desired.
  8. Slice and serve warm. For a crispier top, you can place the baked casserole under the broiler for 1–2 minutes before resting (watch carefully to avoid burning).

Notes

Storage: Refrigerate leftover casserole in an airtight container for up to 4 days. Freezing: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating. Reheating: Warm in a 350°F / 177°C oven for 10–15 minutes, or microwave individual portions on medium power for 1–2 minutes until hot. For best texture, reheat in the oven to restore the crisp top.

Nutrition

Keywords: jalapeño corn casserole, Pioneer Woman recipe, cheesy corn casserole, spicy corn side dish, baked corn casserole, American comfort food, holiday side dish, weeknight side, corn and cheese bake, jalapeño recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-jalapeno-corn-casserole/